BAJA SHRIMP COCKTAIL

Ingredients

• 1/2 cup diced seeded Roma tomatoes
• 1/4 cup thinly sliced green onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup tomato-based chili sauce
• 1/4 cup fresh lime juice
• 1 tsp hot pepper sauce
• 1 lb (500 g) cooked small shrimp, rinsed and patted dry
• 2 ripe avocados, halved, pitted, peeled and cubed
• 4 cups shredded iceberg lettuce

Directions

1. Combine tomatoes, green onion, cilantro, chili sauce, lime juice and hot pepper sauce. Stir in shrimp and avocados. May be prepared to this point and refrigerated for up to 2 hours.
2. For each serving, place 1/2 cup shredded lettuce in a sherbet glass or on a small plate. Top each serving with shrimp mixture.